1 cup
(240ml) buttermilk (buttermilk must be used for this recipe. You may make your
own buttermilk at home by measuring 1 Tablespoon of lemon juice or white
vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same
measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes.)

1/2 cup
(120ml) vegetable oil

2 large
eggs ( they must be at room temperature)

1
teaspoon vanilla extract

1 cup
(240ml) freshly brewed strong black hot coffee

INSTRUCTIONS:

Preheat
your oven to 350F degrees

Butter and
flour two 9 inch round cake pans, or use non-stick spray.

In a
medium size mixing bowl sift together the flour, sugar, cocoa powder, baking
powder, baking soda, and salt until well combined. Set aside.

With
your mixer on high speed, using a large size mixing bowl, mix the buttermilk,
oil, room temperature eggs, and vanilla until combined.

Slowly
add the dry ingredients to the wet ingredients with the mixer on low. Add the
coffee.

The
batter will be very thin. This is how it should be.

Pour
the batter into the prepared baking pans.

Place
the baking pans on the center rack of the pre-heated oven.

Bake
for 23 to 27 minutes or until a toothpick inserted in the center comes out
clean.

Remove
the cakes from the oven and allow them to cool in the pans.

Allow
to cool before frosting.

Milk
Chocolate Frosting

INGREDIENTS:

1 - 1/4cups
(2.5 sticks or 290g) room temperature unsalted butter

3 to 4
cups (360 - 480g) confectioners' sugar

3/4 cup
(65g) unsweetened cocoa powder

3 to 5
Tablespoons (45 - 75ml) heavy cream

1
teaspoon vanilla extract

1/2 teaspoon
salt

15 ounces
(1.5 bags) chocolate chips, optional

Using a
handheld or stand mixer fitted with a paddle attachment, beat the butter on
high speed until smooth, fluffy, and creamy - about 3 minutes.

Turn the
mixer speed to low and slowly add 3 1/2 cups of confectioners' sugar and the
cocoa powder.

Continue
to beat until the sugar, and the cocoa are absorbed into the butter completely.

Turn
mixer to medium speed and add the vanilla, salt, and cream.

Once the
vanilla, salt, and cream have been mixed in, turn the mixer to high speed and
beat for 1 minute.

Add up
to a 1/2 cup more of confectioners' sugar if you'd like to increase the frosting's
thickness.

Continue
to beat until light and fluffy.

Place 1
layer of cake, flat side up, on a plate or cake stand.

With a
knife or spatula, spread the top with frosting.

Place
the second layer of cake on top of the first layer, rounded side up.

Spread
the remaining frosting evenly on the top and sides of the Double Chocolate Layer Cake. Decorate with
chocolate chips or as desired.

Double
Chocolate Layer Cake will keep at room temperature for up to 4 days. Or you may
keep your cake in the refrigerated for up to 7 days.